Split Roasting a Pig

[Doakster]

We'll I figured that all the southern boys can help me out with this one. I'm doing a pig Roast next weekend for a buddy of mine that is getting Married.

The pig is going to be 50-55lbs

I've decided to do a spit method of cooking and here is the pit/spit that I built last weekend.







This is the locking device that I built, so I can rotate it 90 degrees and lock it in place.




I'm going to do an Inside Rub of the following:
Olive Oil
Lemon Juice
Apple Cider Vinegar
Minced Garlic
Cloves
Salt, Pepper, Cayenne Pepper

And I'm going to stuff it with the following:

Italian Sausage
Bread Stuffing
Carrots
Onions
Dried Apricots
A WHOLE CHICKEN
Minced Garlic
Salt, Pepper and a Couple of Eggs


I'm going to inject it with:

Water, Salt, Pepper, Garlic Powder, Apple Cider Vinegar


And I'm going to base as it's cooking with:

Oil, Lemon Juice, Garlic, Salt, Pepper



Since I've heard 1 hr of cook time per 10 lbs, i figure it will be done after 6 hrs, off course I will use a meat thermometer to decide when it's cooked.


So if anyone has any suggestions or things to watch out for I'd like to here it.

SO WHO WANTS SOME PIG?

[stroken04]

i havent been to a pig roast in a looooong time. I will try to find you some info

[Banshee34]

Inject white wine!

[rdc]

Originally Posted by Banshee34

Inject white wine!

Oh man! You just lost 5 redneck points.
(Do we have redneck points on this site?)

[bigcountrysg]

Your pig will be done way before 6 hours man. Cooking 100 pound pig twice a year for my own roasts I have plenty of experince.

Although I cook all my pigs completely enclosed in a homemade roaster. I cook at a temp of 500 degrees. It takes about 6 hours to thoroughly cook up to a temp of 160 degrees.

I use a bed of coals with wood on top then cover that with coals to keep the flames down. The wood I use is a mixture of apple, cherry, oak, makes for a great flavoring. Then I baste the pig every 30 minutes with beer.

[rdc]

Originally Posted by bigcountrysg

Your pig will be done way before 6 hours man. Cooking 100 pound pig twice a year for my own roasts I have plenty of experince.

Although I cook all my pigs completely enclosed in a homemade roaster. I cook at a temp of 500 degrees. It takes about 6 hours to thoroughly cook up to a temp of 160 degrees.

I use a bed of coals with wood on top then cover that with coals to keep the flames down. The wood I use is a mixture of apple, cherry, oak, makes for a great flavoring. Then I baste the pig every 30 minutes with beer.

That's more like it! +5 redneck points.

[Doakster]

Originally Posted by bigcountrysg

Your pig will be done way before 6 hours man. Cooking 100 pound pig twice a year for my own roasts I have plenty of experince.

Although I cook all my pigs completely enclosed in a homemade roaster. I cook at a temp of 500 degrees. It takes about 6 hours to thoroughly cook up to a temp of 160 degrees.

I use a bed of coals with wood on top then cover that with coals to keep the flames down. The wood I use is a mixture of apple, cherry, oak, makes for a great flavoring. Then I baste the pig every 30 minutes with beer.

I think the biggest difference here time wise is the enclosed method you are using, I'll never even come close to 500 degrees with the open spit. I've heard that you should be able to hold you hand just under the pig for 8-10 seconds with out taking it away and that's just about the right temp for spit roasting.

The 1hr per 10 pounds was a rule of thumb that I found for spit roasting, but I'll have to watch it for sure, so really the meat thermometer with be the final factor. I wish I had all the apple and cherry wood for the flavor.

[bigcountrysg]

Originally Posted by Doakster

I think the biggest difference here time wise is the enclosed method you are using, I'll never even come close to 500 degrees with the open spit. I've heard that you should be able to hold you hand just under the pig for 8-10 seconds with out taking it away and that's just about the right temp for spit roasting.

The 1hr per 10 pounds was a rule of thumb that I found for spit roasting, but I'll have to watch it for sure, so really the meat thermometer with be the final factor. I wish I had all the apple and cherry wood for the flavor.

It is spring time go see orchards. They do all there pruning in the early spring so they may have some branches laying around they will give you. At least this is how I get my apple and cherry wood.

[Doakster]

Originally Posted by bigcountrysg

It is spring time go see orchards. They do all there pruning in the early spring so they may have some branches laying around they will give you. At least this is how I get my apple and cherry wood.

Never thought of that, come to think of it, my Father just did a lot of pruning on one of our big apple trees, it's not enough to last the whole time but I'll blend it in with the other wood.

[Banshee34]

Originally Posted by rdc

Oh man! You just lost 5 redneck points.
(Do we have redneck points on this site?)

White wine works great in everything, hell he could use the stuff outta the box to make it more redneck like.